30 Minute Holiday Stuffing Cups Food

CHEESY STUFFING CUPS

Steps:

• Heat oven to 350ºF.
• Melt butter in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and nuts. Add 1 cup cheese and egg; mix lightly.
• Spoon into 8 muffin pan cups sprayed with cooking spray, mounding stuffing mixture as necessary to fill cups. Sprinkle with remaining cheese.
• Bake 10 min. or until stuffing cups are heated through and cheese is melted.

HOLIDAY DRESSING

Steps:

• Prepare corn bread as directed on package. Cool, and crumble.
• Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
• Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

STUFFIN' MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
• Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
• Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
• Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

THANKSGIVING LEFTOVER STUFFING MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
• Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
• Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
• Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
• Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

TRADITIONAL HOLIDAY STUFFING

Steps:

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

30-MINUTE HOLIDAY STUFFING CUPS

Steps:

• Heat oven to 350ºF.
• Melt butter in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, berries, nuts and parsley. Add 1 cup cheese and egg; mix lightly.
• Spoon into 8 muffin cups sprayed with cooking spray, mounding mixture as necessary to fit in cups. Sprinkle with remaining cheese.
• Bake 10 min. or until stuffing cups are heated through and cheese is melted.